Whisk flour and baking powder together. Set aside. Beat together egg, milk, salt and sugar in medium bowl. Stir in flour until just moistened, fold in blueberries.
Preheat a heavy bottomed skillet over medium heat and spray with cooking spray. Pour about ¼ cup batter into pan per pancake. Cook until bubbly, flip and cook until golden brown.

Whole Wheat Blender Pancakes

(no wheat grinder required!)

1 cup milk (3 Tbsp powdered milk+1 c. water)

1 1/3 cup whole wheat kernels

2 eggs (¼ cup whole egg powder+½ cup water)

1 Tablespoon sugar

¼ teaspoon salt

2 Tablespoons oil

1 teaspoon baking soda

2 teaspoons baking powder

Pour milk and wheat kernels into blender. (Optional: allow wheat to absorb liquid for 10-20 minutes prior to blending) Liquefy for 4-5 minutes. Add egg, sugar, salt, oil and baking soda. Add baking powder at very end and turn off blender as soon as it is mixed. Cook on a hot griddle. Makes 16.